This side dish is sort of the unique Irish twist on mashed potatoes. Though most versions of this recipe seem to call for cream, we toned it down by adding yogurt instead, and cutting down the amount of butter used. Light and creamy, with chopped green onions, and our further addition of fresh cilantro, our version of champ is a great twist on a simple dish.
The original recipe that we adapted came from a beautiful book that we highly recommend you check out, called “Ballymaloe Seasons: Cooking from an Irish Country House” by Darina Allen
For this recipe, you will need:
- 6-8 potatoes, peeled and chopped
- 1/2 cup finely chopped fresh scallions
- 1/4 cup roughly chopped fresh cilantro
- 1 1/2 cups coconut milk (So Delicious)
- 4 Tbsp. butter
- 2 Tbsp. Half and Half
- 2 Tbsp. Thick Greek yogurt
- salt and pepper to taste
Steam the already peeled and chopped potatoes until very soft. In a separate saucepan, Cover the scallions with cold coconut milk and the Half and Half, and slowly bring to a boil. Stirring occasionally, let simmer for about 3-4 minutes, then take it off the heat, and let the mixture infuse covered for a further 5 minutes. Pour the steamed potatoes into the food processor, along with the yogurt and butter. Pulse until it just starts to incorporate, then add in the coconut milk and scallions, along with the fresh cilantro. Pulse until blended and creamy. Season with salt and pepper, and serve. As you can tell, this recipe is very simply and makes a great side along with a green salad, meat, fish, or other vegetable dishes.
Author Information: Inge and Gillian Harris